What to Eat in Florence

Florence sits between the Apennines and the Arno plain, with a Mediterranean climate that favors olives, grapes, and hardy greens. Tuscan kitchens rely on olive oil, beans, and the region’s saltless bread, drawing on seasonal produce and time-tested techniques.

Daily meals follow a steady rhythm: a midday pranzo, then a later cena often built around a primo and secondo. Grilling, long simmers, and bread-thickened soups reflect a cucina povera ethos refined over centuries into confident, ingredient-led cooking.

Bistecca alla fiorentina is cut from the loin of young Chianina or other Tuscan-raised cattle, typically a thick T-bone or porterhouse weighing 1–1.5 kg. The steak is salted, sometimes brushed with extra-virgin olive oil, and grilled over wood or charcoal to form a browned crust while remaining rare inside. It is usually finished with coarse salt, black pepper, and a drizzle of oil, occasionally a sprig of rosemary alongside. The result is intensely beefy, smoky, and juicy, with a notable contrast between the tenderloin and firmer strip. Culturally, it symbolizes Florence’s love of simple, high-quality ingredients showcased by direct heat. Locals share it as a secondo at dinner or on weekends, often served with cannellini beans or seasonal greens and a wedge of unsalted bread to soak up the juices.

Lampredotto uses the abomasum, the fourth stomach of the cow, simmered slowly in a broth with tomato, onion, celery, and parsley until supple. Slices are tucked into a crusty rosetta-style roll, the crumb briefly dunked in the cooking broth for moisture, then finished with salsa verde—parsley, capers, garlic, anchovies, vinegar—and a touch of chili oil if desired. The texture is yielding yet springy, with a savory, lightly mineral flavor balanced by herbal acidity from the sauce. These sandwiches are an emblem of Florentine street food, historically tied to trippai carts serving workers on the go. Still today, locals grab lampredotto for lunch or a mid-afternoon bite, often eaten standing at a kiosk or market stall, a testament to the city’s enduring respect for nose-to-tail eating and economical cuts.

Ribollita begins as a hearty minestrone with cannellini beans, onions, carrots, celery, and cavolo nero (black Tuscan kale), enriched with extra-virgin olive oil. Day-old pane toscano—unsalted, firm-crumb bread—is layered into the soup, which is cooled and then literally “reboiled” the next day to thicken into a spoon-standing stew. Its taste is earthy and sweet from beans and long-cooked vegetables, punctuated by the peppery, slightly bitter kale; the texture turns plush, thanks to starch from the bread and beans. The dish expresses cucina povera resourcefulness and the region’s historic saltless bread tradition, often linked to high salt costs in the past. Ribollita is most common in the cooler months when kale is at its best, typically served as a warming primo at home kitchens and trattorie alike.

Pappa al pomodoro turns stale pane toscano into a comforting, tomato-rich porridge. Garlic is gently sautéed in olive oil, then peeled tomatoes or passata are added and simmered with vegetable broth; torn stale bread is stirred in until it dissolves into a thick, velvety mixture. Fresh basil and a generous drizzle of fruity Tuscan olive oil finish the dish, which carries a balanced acidity, sweet tomato depth, and herbal fragrance. The texture is soft and spoonable, satisfying without heaviness. Culturally, it highlights the Tuscan habit of never wasting bread and celebrates the quality of peak-summer tomatoes. Florentines enjoy pappa al pomodoro as a primo at lunch or a light dinner, served warm in cooler weather or at room temperature when summer heat calls for gentler flavors.

Schiacciata con l’uva is a sweet-leaning flatbread tied to the vendemmia, the autumn grape harvest. A basic dough—wheat flour, water, yeast, olive oil, and a little sugar—is layered with wine grapes, traditionally Canaiolo or Sangiovese, then topped with more grapes, sugar, and oil before baking. Seeds are usually left in to release a pleasant tannic edge that offsets the fruit’s sweetness and the bread’s olive oil richness. The finished slice is chewy at the rim, tender within, and studded with burst grapes, offering lightly sticky juices and a subtle herbal note if rosemary is used. In Florence and its surroundings, this appears in September and October at bakeries and home kitchens, eaten as a merenda, dessert, or festive snack that links urban life to rural vineyards just beyond the city.

Florentine cooking prizes honesty: olive oil over butter, grill over gloss, and bread used purposefully in soups and sauces. Seasonal produce, offal traditions, and unsalted pane toscano shape distinctive textures and flavors. Explore more food cultures and plan weather-smart trips with Sunheron.com’s tools to find where and when to taste the best of local cuisine.